New York Times bestselling author. Slow cooking expert.

How to make homemade Stuffed Peppers in the CrockPot Slow Cooker. This is a great beginner recipe so you can learn the basics and then figure out how to switch it up!

Day 131.

Oh these were good. You've got to try this recipe. The night I made these, Adam and I were

heading out to see the amazingly wonderful Jen Scharpenperform a reading. In a restaurant. Where they have restaurant food. So I figured I'd just cook these puppies up, take some pictures and do a tiny taste test.Instead, I devoured two.And didn't eat restaurant food.They were that good.

The Directions.in a bowl, mix the ground beef and rice with all the stuff (except for the water and the peppers) wash and clean out the peppers. Save the tops.Stuff each pepper with a good amount of the ground beef and rice mixtureNestle the peppers into your crock and put the little pepper tops back on.Pour in 1/3 cup of water around the bases of the pepperscook on low for 6-8 hours. I cooked these for exactly 8.

The Verdict.I didn't offer these to the kids for dinner. They knew we were going out, and I fed them macaroni and cheese. The next day my little one "helped" me eat leftovers for lunch.The peppers had an amazing roasted flavor, and the meat was cooked nicely with out a hint of grease--which was a fear I had.

~m--quinoa would totally work. Oats probably would too---I think anything that you would normally use in a meatloaf recipe would taste awesome.the meat was totally raw! And it browned perfectly---I used 94% lean beef.xoxsteph

I love stuffed peppers, but always cook the peppers, and the meat, and the rice, and whatever else goes into it first. I can't wait to try this with only having to cook rice!! it sounds so easy and with a whole lot less dishes!!

I adore your blog and being crock pot less or slow cooker less as we call them over here in the UK, I could stand it no longer so have just treated myself to one ... so can I join you for the ride?all love Denise x

I never would have believed you could use the meat raw--wow, does that make it easier! Also, we use ground turkey breast a lot in our peppers, I bet that would be good. When I try this, I'm going to try tomato juice instead of water--I have a recipe that involved simmering the stuffed peppers in tomato juice for hours, until it forms a nice thick sauce--I'm wondering how that would work in the crock.

Thank you for another new recipe to try out in our crock pot. They turned out great - hubby loved them and even our 10-month-old enjoyed the stuffing inside the peppers. I cooked ours for 8hrs on low and next time I am going to check them after 6hrs as they turned out a little soggy on the outside (inside was perfect) and I am going to add some salt or other seasonings to give em' a little kick.

I was new to the stuffed pepper thing and we have a garden that is out of control with peppers and my husband really wanted me to try to do stuffed peppers. I found your blog because I figured crockpot was my easiest way to go. I also LOVE mine!

I did them with ground turkey breast instead of beef and they were FABULOUS! What a super healthy dish!

Just tried these. My husband proclaimed them "phenomenal." Made a few small changes - used brown rice, didn't have tomatoes so used about 10 oz. of tomato puree, did only 1 tbsp. of ketchup since it looked a bit soupy already, and added the excess filling to the center of the crockpot. They cooked for about 12 hours and the peppers were quite mushy, but tasty. The stems popped right off, so we could eat the rest of the tops easily.

So glad I found this - great recipe. We like Bison and I added some parmesan cheese and it turned out very tasty. I also like the suggestion for using Tomato Sauce instead of water - makes for a great sauce.

Hi there! Your recipe looks great. I am attempting at my own in the crock pot for the first time. I usually use an oven but since I am not living at home, I now live in a place without an oven!

USUALLY I put cooked rice in peppers with a mixture of whatever is around - I've used pears (it is weird but tasty), mushrooms, chives... whatever I feel like. On the outside (not in the peppers) I put a mixture of tomato soup (straight from the can, no added water) and sugar. it's pretty good like that! I'm going to try to make it in the crockpot tomorrow. :)

I cooked on high for a bit over 2 hours (like I said, I was hungry) and they were GOOD. The peppers were still firm (easy to get out) and had lots of flavor to them. I ladled the hot tomato juice over the peppers when I served them.

I'm helping out my in-laws since my mother-in-law had knee-replacement surgery. She is on a restricted sodium diet, so I made it with a can of Italian diced tomatoes with no salt and salt-free ketchup. I also used cooked barley in place of the rice.

They turned out great, and the flavor was wonderful. I didn't even miss the salt.

I was going to make stuffed peppers today, but in the oven. However, it is too warm today for the oven. So I found this, sounds great. I will try tonight, but am going to use orzo pasta instead of rice.

I'm cooking a low-sodium version, like Michelle did back in July. Using ground turkey, cooked rice, diced tomatoes, onion and spices. Many other recipes suggest putting tomato paste, sour cream, or other things around the peppers instead of water, but I'm trying the water. Used 2 c of water instead of 1/3 cup, and I'm leaving the caps off so I can cram the hole at the top full of cheese toward the end; the water still only comes halfway up the side of the peppers. 4 peppers fit in my crockpot: green yellow orange and red. I'm excited to try them in 7 hours or so.

These are in the slow cooker right now and they smell wonderful! I played around with the recipe a bit and I'm anxious to see how they taste.

I used ground lamb meat instead of beef, used brown rice with grains and added some "all spice". It's similar to a Lebanese recipe my family makes called Kousa Mahshi. Instead of peppers you use squash. I'm sure that would work great in the slow cooker as well. This recipe is so versatile!

I have found that if you use a mediun grain rice( like river rice)instead of long grain rice it comes out better. Adding a bit of garlic, a fresh tomato & chopped parsley & onion in the meat/rice mixture adds a lot of flavor!

These are cooking away right now. I followed the recipe to a T, but it only made enough for 3 stuffed peppers, and barely that. Did you double it when you made 6? Three is actually enough for us, but others may have problems if they were counting on 6. My peppers were fairly large--the ones that come 6 to a bag from Costco. Was that the problem?

I was looking for a stuffed pepper recipe and found you had this one. I plan to replace the tomatoes with an equal amount of salsa for a southwest version. Maybe even add a bit of cumin for a smokey flavor. I am also using ground turkey and chicken broth instead of the water. At the end I will sprinkle the top with a little cheddar cheese. I can't wait to try them.

I never cook the rice either. I add dill and diced onion to the meat. Been making these in the oven for 20 years now :) I also pour the 1/3 cup of water and 1 can of pureed tomatoes around the bases of the peppers.

I never pre-cook the rice either and I use tomato soup instead of canned tomatoes or sauce and I usually serve with homemade mashed potatoes..always a bit hit at my house even with the kids, they usually just eat the stuffing and not the pepper though!

I looked this recipe up online and discovered that i had no rice so i browned the hamburg and used a box of rice-a-roni spanish rice, made it as directions called for on the box added the hamburg and about 10 minutes before it was done put 2 cubes of cheese in every half of pepper and put in the spanish rice mix and put in the crockpot poured large can tomato sauce(garlic & onion) on and around the peppers and cooked for 6 hours, before serving add shredded cheese to the top enjoy!!

These came out really good!!! I, being lazy, took the advice of some of the others and didn't cook the meat or the rice and it came out perfect!

The only thing I would do next time around is maybe add a small can of tomato sauce to the meat/rice mixture so there is a bit more moisture! But I was impressed and very pleased with how they came out!

I made these tonight using zucchini, beef (which I browned first)pre-cooked rice, fresh tomatoes, and tomato sauce. They came out tasty but a litte soggy. i cooked on high for 4.5 hrs..and there was a ton of water in the the crockpot (which i did not add) after. I am new to the crockpot and I have a cuisinart one. Has this happened to anyone? How long should I cook them for?

I made these yesterday. I made the filling the night before, stuffed the peppers, put them in the crock liner, and then put it in the fridge. Then in the morning I just threw them into the crock pot itself, and cooked on low for 7 hours. They were on warm for about 2 more hours. They came out REALLY good! I used ground turkey, and probably only 3/4 of a cup of rice because that's what I had leftover. I topped them with parmesan cheese when we were ready to eat. Delish!! I had 2 leftover so my husband and I are having them for lunch. I love that they were so easy and I basically didn't have to do anything! They were just there when I got home!

Kristin, crock pot cooking always retains more liquid than most other cooking methods because it doesn't really evaporate. All of the water probably came out of the peppers. I'd try just using less liquid in the recipe to see how it turns out.

I have a question for those of you who used uncooked rice - did you halve the amount, or use a full cup? I'm not sure how much it will expand when cooked this way, but I love the idea of not having to pre-cook it.

Okay, I ended up making these with brown rice so I figured I'd better cook it first. I added a handful of low-fat Mexican cheese blend to the filling, but I don't think it added anything. Since I was using 90% beef I omitted the water, figuring there would be plenty of liquid at the bottom. And I was right! Some of the pepper skin roasted where it was right up against the crock.

After 7.5 hours in the crock, the peppers looked on the verge of falling to pieces, so I fished them out as best I could even though I didn't feel super-confident about the filling being done. The pink color from the tomatoes and the texture of the steamed meat threw me off at first, but I soon realized it was fully cooked, just not the color/texture that I'm used to.

At first taste I found these bland, but after being topped with parmesan and sriracha they were delicious! I'm looking forward to having another on my "dinner break" at work tonight.

Mine are in the crock pot as I write this. I used diced tomatoes plus Italian seasoning as suggested, but now I'm kind of wishing I had used salsa instead. I always use it in meatloaf, and its the only version my husband likes. I hope these arent too bland. I KNOW my husband will add hot sauce! He's pretty predictable on that note. I also wonder if you could throw in some wine instead of water.

These were pretty tasty! I added fresh oregano and sage as well as some salt and cayenne and cooked it on high for 3 hours. I topped them with marinara sauce and a little Parmesan. Will definitely make again, thanks for the recipe.

Just finished eating these for dinner. We didn't cook the meat, used leftover quinoa and made a BBQ meatball type sauce for the top. Super yummy and husband approved!:) just a note, cooked them for about 5 hrs on low, checked temp, meat was done so I switched to warm for another 2.5. Peppers still had shape but we're super soft. Hubby loved um, I'm thinking just a little less cooking next time. But there will definitely be a next time!!:)

PS long time reader, first time poster. Thanks so much for your blog! I've become the "crockpot lady" with my friends, completely as a result of my obsession with your blog and my crockpot thanks to it. Best wishes!:)